Sentences with phrase «different than the flour»

I'll just mention that «all flours are not made equal», meaning Canadian flour is slightly different than flour used in the States.

My husband can only have 100 % whole wheat bread which I feel is different than the flour you used.

I have been using Bob's Red Mill Gluten Free Biscuit and Baking Mix (different than their flour) for quite a long time now.

Not exact matches

interestingly, my packaging for wheat bran, oat bran, and wheat flour are VERY different than the weight measurements you gave so i'm very glad i followed your gram measurements bc i don't know what my results would have been if i hadn't.

German flours may have different properties than flours from other countries.

Take coconut flour, for example, it is one flour that tastes so different than normal flours and the texture is so different that people will notice that one.

I haven't tried this flour mix, but the main ingredient is millet flour so the taste and texture will be different than mine.

Thank you, Cassie Coconut flour is very different than most flours so the ratios of the whole recipe would be off.

As for the flour, coconut flour has a different protein content than almond flour.

Tapioca flour is a little bit different than yuca as tapioca is the starch.

I know that you have a ton of experience with all these different flours — way more than I do.

Missy, Almond flour has very different baking qualities than whole wheat flour or white whole wheat flour.

Bob's Red Mill All Purpose Flour does not have xanthan gum in it; it also performs differently because it contains bean flours and has a different whole grain: starch ratio than mine.

I made dinner rolls for the 1st time and they were a little denser than I wanted... was wondering if the xanthem gum was the culprit... so I looked up adjusting xanthem gum for dense bread and it brought me here... your article says if bread is rubbery it might have too much xanthem... I have perfected my cupcakes they are light fluffy and moist... and good enough that I was able to sell them at a local cafe for 3.00 a piece and could not keep up... anyway the xanthem gum measurements for cakes is supposed to be 1/2 tsp per cup and I only use 1/4 tsp per cup... so I am thinking if I reduce the xanthem in the rolls it would produce an airier roll... as everyone knows gluten free flours can be expensive... and I wanted to avoid making a failed batch as bread and cake are a bit different... the 1st batch tased great... just won't leave much room for food due to density... as is the problem with lots of gluten free stuff... am I on the right track?

Plus, it's something different than white whole wheat flour, which we use almost exclusively these days.

And cacao powder is a different type of dry ingredient so if you add that it will act more as a flour rather than solid bits in the banana bread.

The texture surely is different than it is with regular flour, but the taste is great.

It's cheaper than buying Cup4Cup, which costs a pretty penny, and it's easier than keeping different flour blends on hand all the time.

-- Self rising flour usually has baking soda / powder in it, which is a completely different leavening agent than yeast.

Coconut flour is very different than almost any other flour and can rarely work as a sub in recipes that weren't designed for it.

I find the texture of Bob's Red Mill much different than the fine ground blanched almond flours.

A biscuit recipe should use a different flour / starch ratio, than bread, and pie should have yet another.

They will taste different than the all purpose wheat flour you are used to, though.

I am still confused, is the flour linked different than the one you use?

Anyway, coconut flour is much different than other flours and requires A LOT more liquids (or eggs).

It seems to be drier than other almond flours and even has different nutritional information than others.

The flour definitely has a different texture than regular whole wheat flour.

I couldn't tell the difference in my banana walnut muffins at all; and while these gluten - free buttermilk pancakes taste slightly different than the ones I used to make with all - purpose flour, I have come to like these even better.

Of course, because coconut flour isn't flour at all, using it in recipes is quite different than cooking with traditional flours.

coconut flour can not be subbed for almond flour, i don't always know if a flax egg will work for egg, etc. i work very hard to create the delicious recipes to share with you and too many substitutions makes the recipe different than what i set out for it.

One thing I have to point out is that these flourless muffins have a slightly different texture than traditional muffins made with flour.

It would be possible to swap out a couple of tablespoons of the coconut flour for almond flour, but anymore than that and the finished cake would be quite different.

If you like to bake, experiment with different flours other than wheat.

Green Garlic, Bacon and Thyme Savory Scones with White Pepper Maple Glaze What's great about savory scones is that you can play with different flours than you normally wouldn't use with a sweet baked good.

You could use all purpose flour however I don't know home much the recipe would require since this type of flour behaves completely different than coconut flour and it is not a 1:1 ratio.

What about a different flour than almond.

The texture is totally different than a wheat flour bread, but we like it.

If you are buying de-fatted almond flour or coconut flour, you are purchasing a very different ingredient than I use in my recipes.

Almond flour is different than almond meal.

Coconut flour is a lot more absorbent than almond meal so the liquid to dry ratio will be much different.

Paleo baking — using non-grain flours, unrefined sugars and no dairy — is perhaps more different from ordinary gluten free baking than ordinary gluten free baking is from baking with wheat flours.

Gluten - free pasta is made from different flours and grains than conventional wheat pasta.

It's very different than any other alternative gluten free flour, in behavior, taste, nutritional profile, you name it.

A rice flour based GF blend is very different than almond flour and will not sub 1 - for - 1.

Almond flour and coconut flour require different moisture levels than many other gluten free flours, so just subbing them in will throw off a recipe not originally written for them.

I know that different brands of coconut flour yields different results, and my oven is a gas oven which is a more moist heat than an electric.

Also, be sure to only fill them half - way as they rise different than regular flour cupcakes.

Wanting something different than standard plain pasta, I blanched and pureed baby spinach and added that before the flour when making the dough.

If i want to substitute a different form of flour other than almond flour what are the measurements?

Sinthu - This recipe is a little different than most recipes... most gluten - free recipes can be easily adapted to use wheat flour instead, but this one not so much The red color comes from the pH balance in the batter, and the oat flour / rice flour play a part in that.